Risotto has such a luxurious mouthfeel when done properly. I have struggled with heat and liquid addition in the past, but by taking my time and showing patience, you can achieve rice nirvana as well. Arborio rice seems to make the best risotto.
SOFTWARE
· 15 medium asparagus stalks, tough ends trimmed off
· 3 T. unsalted butter
· 1/2 yellow onion, diced
· 4 oz. pancetta
· 1 c. dry white wine
· 2 c. Arborio rice
· 1/2 t. Kosher salt
· 1/4 t. freshly ground black pepper
· 4 c. chicken stock (have a couple more cups on hand, just in case)
· 1/2 c. Parmesan cheese, grated
METHOD
1. Cut asparagus into bite-sized pieces, including the tips.
2. In a large pot of salted and boiling water, cook the asparagus for about 2 to 3 minutes. Drain and rinse under cold water. Set aside.
3. In a large heavy saucepan or skillet, melt 2 T. of butter over medium heat.
4. Add the onion and pancetta and cook for 3 minutes or until the onion is soft.
5. Add the wine and cook until the liquid is reduced by half.
6. Toss in the rice, salt, and pepper. Stir until the rice becomes opaque.
7. Carefully, add 2 c. of the chicken stock and reduce the heat to low. There will be some steam, so protect yourself.
8. Here is where you need patience. Let the liquid get absorbed by the rice, about 5 to 6 minutes.
9. Add 1 cup of stock, stirring, until that liquid gets absorbed. Repeat until the rice is creamy and tender. The entire process should take about 15 minutes but go by the rice tenderness rather than time.
10. If the rice gets too dry too quickly, reduce the heat further. This is a slow process to get the desired results.
11. Add the asparagus, stir, and cook for about another minute.
12. Remove from heat, and stir in the remaining butter and all the cheese.
13. Serve with additional cheese (yeah!).
14. Enjoy.
VARIANTS
If you don’t want or like asparagus, experiment with other additions. Corn, mushrooms, and peppers are great vegetable options. Ham or sausage is really good if you are looking for a carnivore option.
